Tasty Tuesday: Veggie Stir Fry with Cashews

Veggie Stir Fry is my favorite last minute go-to meals. It’s a simple, quick yet healthy meal that I can whip together in under 30 minutes. Plus I almost always have the ingredients at home on any given day. Although stiry fry is very forgiving so it’s easy to utilize whatever ingredients you have on hand to create a delicous meal. One trick to speed up cooking time (and for added protein) is to use quinoa instead of rice. Quinoa is a faster cooking grain and offers different nutrients than rice.

Ingredients:

3 cups water

1.5 cups quinoa

Olive Oil

1 onion, chopped

4 cloves of garlic, sliced

1/2 inch to inch section of fresh ginger, minced

1 red pepper, chopped

1 zucchini, chopped

1 bunch of broccoli, chopped

1/3 cup Soy Sauce ( I use Bragg’s Liquid Aminos)

1/4 cup sesame oil

1/4 cup rice vinegar

1 Tablespoon honey

pinch of red pepper flakes

3/4 cup raw cashews

optional topping: chopped green onion and/or cilantro

Directions:

1. Bring 3 cups of water to a full boil. Add 1.5 cups of quinoa. Bring to a boil. Lower heat and cover. Allow to gently simmer for 15 minutes.

2. While quinoa cooks, saute garlic, ginger, and onions in olive oil over medium heat for approx 5 minutes.

3. Add zucchini and red pepper. Saute for 5 minutes.

4. Mix soy sauce, sesame oil, rice vinegar, and red pepper flakes in a small bowl. Set aside.

5. Add broccoli and cashews to sauteed vegetables. Cover for 3-5 minutes until broccoli turns bright green.

6. Pour soy sauce mixture over veggies and allow to cook for a few more minutes until thoroughly heated.

Serve over cooked quinoa with optional toppings of cilantro and/or green onion. Enjoy! 🙂

What’s your favorite quick and healthy go-to dinner?

-Sarah

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